Caramelized Plum Almond Upside Down Cake

There’s something magical about the moment you flip over an upside-down cake. As you lift the pan, holding your breath just a little, you reveal a glistening mosaic of caramelized plums nestled atop a tender almond-scented cake. This recipe transforms peak-season plums into a dessert that’s both rustic and elegant – perfect for those late summer evenings when you want something special but not fussy.

What makes this cake truly special is the interplay of flavors and textures. The plums become almost jam-like as they bake in the caramel, creating a sweet-tart topping that perfectly complements the nutty, buttery cake beneath. Whether you’re hosting a dinner party or simply craving something delicious for afternoon tea, this cake delivers both visual impact and incredible taste.

Ingredients

For the Topping:

• 4-5 ripe but firm plums, sliced into thin wedges
• 3/4 cup granulated sugar
• 4 tablespoons unsalted butter
• Pinch of salt

For the Cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon alcohol free vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup whole milk, room temperature

Instructions

Prepare the Pan and Topping:

1. Position a rack in the center of your oven and preheat to 350°F (175°C).
2. Grease a 9-inch round cake pan thoroughly. Line the bottom with a circle of parchment paper and grease the paper.
3. In a medium saucepan, combine the sugar and butter for the topping. Cook over medium heat, stirring occasionally, until the butter melts and the mixture turns a deep amber color (about 5-7 minutes).
4. Immediately pour the caramel into your prepared pan, tilting to coat the bottom evenly.
5. Arrange the plum slices in a circular pattern over the caramel, overlapping slightly. Start from the outside and work your way in for the most striking presentation.

Make the Cake:

6. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
7. In a large bowl or stand mixer, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
8. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
9. Mix in the vanilla and almond extracts(alcohol free).
10. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined – don’t overmix!
11. Carefully spoon the batter over the arranged plums, spreading it evenly to the edges.

Bake and Finish:

12. Bake for 45-50 minutes, or until a cake tester inserted into the center comes out clean and the top is golden brown.
13. Let the cake cool in the pan for exactly 10 minutes – timing is crucial here!
14. Run a knife around the edge of the pan, then place your serving plate on top.
15. In one confident motion, flip the cake over onto the plate. Leave the pan in place for a minute to allow the caramel to drip down over the cake.
16. Carefully lift off the pan and peel away the parchment paper if it sticks to the cake.

Pro Tips for Success

1. Temperature Matters: Room temperature ingredients are crucial for achieving that perfect cake texture. Set your eggs, milk, and butter out at least an hour before baking.
2. Caramel Confidence: When making the caramel, resist the urge to stir too much. Swirl the pan occasionally instead, and watch for that perfect amber color – too light and it won’t have enough flavor, too dark and it might taste bitter.
3. The 10-Minute Rule: Don’t let the cake cool for more than 10 minutes before inverting. If you wait too long, the caramel will harden and the cake won’t release properly.
4. Plum Selection: Choose plums that are ripe but still firm. If they’re too soft, they’ll release too much liquid and make the cake soggy. Different varieties of plums will give you different color effects – mix and match for a more dramatic presentation!

Serving Suggestions

Serve this beauty slightly warm or at room temperature. For an extra-special touch, add a dollop of lightly whipped cream scented with vanilla, or serve with a scoop of high-quality vanilla ice cream – the contrast of cold ice cream against the warm cake is absolutely divine.

This cake pairs beautifully with afternoon tea or coffee, and makes an impressive finale to any dinner party. If you have any leftovers (though that’s rarely the problem!), store them covered at room temperature for up to two days. The cake is actually even better the next day, as the flavors have time to meld and develop.

Whether you’re an experienced baker or trying your hand at an upside-down cake for the first time, this recipe is sure to become a late-summer favorite. The combination of sweet-tart plums, nutty almond cake, and rich caramel creates a dessert that’s both comforting and sophisticated – perfect for any occasion that calls for something special.

Happy baking!